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Thin Crust Lentil Base Pizza

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: taste


  • Yellow Lentils (6-7 tbsp)

  • Water (1 cup)

  • Carrots, finely chopped (1 pc)

  • Beans, finely chopped (1/4 cup)

  • Baby Spinach, finely chopped (1/4 cup)

  • Red Bell Pepper Hummus

  • Sun-dried Tomato Pesto

  • Gruyere, Grated (1/2 cup)

  • Broccoli, florets (1/2 cup)

  • Onions, Sliced (1 pc)

  • Olive Oil (2 tsp)

  • Coconut Sugar, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. First prepare the ‘pizza’ base. Blend the lentils of choice in food processor till finely ground. Add water and let sit for 15 minutes. Then add in the chopped carrots, beans and baby spinach and mix into a nice paste.

  2. Using a frying pan heat 1 tsp of olive oil and then start spreading the lentil paste on the frying pan and cook into a base till it becomes crispy making sure to cook both sides evenly. Set aside.

  3. Taking another frying pan cook the onions using 1tsp of oil till brown and a little coconut sugar to caramelize. Then add the broccoli and cook till also browning and tender.

  4. Take the lentil pizza base and spread a layer of the sundried tomato pesto. Once the onions and broccoli are cooler add those on top and spread evenly. Add the grated gruyere and put in the otg or oven to warm till the cheese melts.

  5. Plate and serve with the red bell pepper hummus for a healthy treat!

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